Greek salad (country salad)

Ingredients:

Salad

• 1 hothouse cucumber with skin, seeded and cut into 0.5 cm thick slices.
• 1 red bell pepper, diced into large cubes
• 1 yellow bell pepper, diced into large cubes
• 2 cups cherry or grape tomatoes, halved
• Half a red onion, cut into half rings
• 220 g feta, cut into 1 cm cubes (do not crumble)
• 0.5 cup pitted Kalamata olives

Vinaigrette dressing

• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 0.5 tsp Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 0.5 cups of quality olive oil

Preparation:

1. Place cucumber, pepper, tomatoes and red onion in a large bowl.
2. For the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Whisk in the olive oil until emulsified. Drizzle the vinaigrette over the vegetables. Add the feta and olives and toss gently.
3. Let sit for 30 minutes to allow the flavors to meld. Serve the salad at room temperature.